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Blueberry Zucchini Bread Recipe

This moist and flavorful zucchini bread, packed with fresh blueberries, is perfect for summer. Makes four mini loaves.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry Zucchini Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 462kcal

Ingredients

  • 2 ¼ cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 3 tsp vanilla extract
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 pint fresh blueberries

Instructions

Preheat & Prepare Pans:

  • Preheat the oven to 350°F (175°C).
  • Lightly grease 4 mini loaf pans.

Mix Wet Ingredients:

  • In a large bowl, beat together sugar, oil, eggs, and vanilla.
  • Stir in shredded zucchini.

Combine Dry Ingredients:

  • In a separate bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
  • Gradually mix into the wet ingredients until just combined.

Add Blueberries:

  • Gently fold in blueberries.
  • Pour batter evenly into the prepared loaf pans.

Bake:

  • Bake for about 50 minutes, or until a knife inserted in the center comes out clean.

Cool & Serve:

  • Let loaves cool in the pans for 20 minutes.
  • Transfer to a wire rack to cool completely.

Nutrition

Calories: 462kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Cholesterol: 50mg | Sodium: 282mg | Potassium: 133mg | Fiber: 3g | Sugar: 42g | Calcium: 46mg | Iron: 3mg
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